Riverside Park--a weekly picnic dinner with friends by the water. A constantly changing configuration of people. Food, drink and conversation. Cooling breezes. Sunset over the Hudson. Chilling out after a long, busy day.
Strolling along the riverfront, past the outdoor yoga class; dodging the bicycles and joggers. Passing solitary readers, and pairs sharing private moments of whispered conversations. Weaving through the crowd at the Boat Basin Cafe. Riverside Park is alive with people and art. A new waterside sculpture program, stretching from West 72nd Street to West 65th (?).
Is there no one willing to pay the price to turn on all the lights on the GW bridge, or will we have to be satisfied with a single, horizontal string of lights guiding us northward?
Tuesday, June 28, 2011
Monday, June 27, 2011
Birreria, a rare Batali-Bastianich stumble?
A beautiful warm, sunny Saturday afternoon. A drink in the great Outdoors seemed appealing. A short elevator ride from Eataly brings you to the roof and Birreria, a beer garden with an extensive list of draft beers, bottled beers, and, coming soon, cask beers. While this is a place to drink, there is a relatively short bar. There are many tables, at which you are definitely meant to eat. Yet, we were underwhelmed by the food. Maybe it was just a little too early and too hot for pork shoulder, sausages, and other grilled foods. Find a table under an umbrella, or you will need SPF 75 sunblock. Although it is on the 14th floor, facing Madison Square Park, there is not much of a view.
The beers sampled were okay. Would I travel downtown or uptown to drink them, I don't think so. The DFH Festina Peche, described as a Berliner Weisse with Peaches, could not compare to the Berliner Weisse served at Luchow's or any other decent German restaurant. The Blue Point Summer Ale must be for people who do not like the taste of beer. However, it was aptly described as a "refresher." Perhaps someone who loves Guinness really shouldn't comment on ales of any type?
Suggestion--more shade and lighter food during the daylight hours.
The beers sampled were okay. Would I travel downtown or uptown to drink them, I don't think so. The DFH Festina Peche, described as a Berliner Weisse with Peaches, could not compare to the Berliner Weisse served at Luchow's or any other decent German restaurant. The Blue Point Summer Ale must be for people who do not like the taste of beer. However, it was aptly described as a "refresher." Perhaps someone who loves Guinness really shouldn't comment on ales of any type?
Suggestion--more shade and lighter food during the daylight hours.
Le Isole--the crossroads of Italy
Is it any wonder that the food of the islands of Italy is so complex? These islands have withstood "visits" from the Greeks, the Romans, the Byantines, the Saracens, and now boat loads of tourists from around the world.
First set the tovaglia with bowls of the Mandranova family's 100% Giarraffa olive oil. This olive oil is slightly bitter, but light, with an assertive peppery taste. We have been told it was cultivated for the "hyper-niche market of olive oil enthusiasts." Whew!
To whet our appetites, we were served Arancini con Ragu, a delicious introduction to Sicilian food, and a wonderful accompaniment to wine. These were crisp, golden brown, golf ball sized spheres of arborio rice that were flavored with saffron, pecorino, eggs and stuffed with a little veal, beef and sausage ragu. Before being fried in olive oil, the arancini were dusted with flour, dipped in egg whites and rolled in bread crumbs.
Duca di Castelmonte's Dinari de Duca Grillo IGT 2009 from Sicily was slightly chilled and perfect with the arancini, preparing us for the meal to come.
For the Primi course, we were served Fregula con Mais, a fantastic pasta found in every Sardinian kitchen. This semolina pasta, originally from North Africa, has a slightly nutty, wheaty flavor, and was served with fresh corn kernals, heirloom cherry tomato halves, sliced scallions and a Lemon Vinaigrette. A perfect summer pasta, especially when the corn has just been picked.
Pesce Spada a la Griglo was served on top of Caponata di Melanzane from a jar. While the caponata was tasty, I could not help thinking how much better it would have been if it had been made freshly. Mario Batali's recipe for caponata was distributed and would have been better than what we had from a jar. This is not to say that the Caponata was not tasty. It was tasty.
A winey Cannonau Riserva 2007 from Sella & Msca in Sardegna was the perfect foil for the Caponata, yet it did not drown out the delicate flavor of the grilled swordfish dressed with more of that wonderful Sicilian olive oil.
A journey well spent.
First set the tovaglia with bowls of the Mandranova family's 100% Giarraffa olive oil. This olive oil is slightly bitter, but light, with an assertive peppery taste. We have been told it was cultivated for the "hyper-niche market of olive oil enthusiasts." Whew!
To whet our appetites, we were served Arancini con Ragu, a delicious introduction to Sicilian food, and a wonderful accompaniment to wine. These were crisp, golden brown, golf ball sized spheres of arborio rice that were flavored with saffron, pecorino, eggs and stuffed with a little veal, beef and sausage ragu. Before being fried in olive oil, the arancini were dusted with flour, dipped in egg whites and rolled in bread crumbs.
Duca di Castelmonte's Dinari de Duca Grillo IGT 2009 from Sicily was slightly chilled and perfect with the arancini, preparing us for the meal to come.
For the Primi course, we were served Fregula con Mais, a fantastic pasta found in every Sardinian kitchen. This semolina pasta, originally from North Africa, has a slightly nutty, wheaty flavor, and was served with fresh corn kernals, heirloom cherry tomato halves, sliced scallions and a Lemon Vinaigrette. A perfect summer pasta, especially when the corn has just been picked.
Pesce Spada a la Griglo was served on top of Caponata di Melanzane from a jar. While the caponata was tasty, I could not help thinking how much better it would have been if it had been made freshly. Mario Batali's recipe for caponata was distributed and would have been better than what we had from a jar. This is not to say that the Caponata was not tasty. It was tasty.
A winey Cannonau Riserva 2007 from Sella & Msca in Sardegna was the perfect foil for the Caponata, yet it did not drown out the delicate flavor of the grilled swordfish dressed with more of that wonderful Sicilian olive oil.
A journey well spent.
Chocolate Lovers' Alert
I have justed discovered the Domori brand of chocolate. I can hardily recommend the "Cacao Teyuna" bar, which is 70% cacao, single origin (Colombia), dark chocolate. This bar is simiply cacao and cane sugar.
I have always been a little skeptical about all the wooohooo surrounding "artisanal Chocolate." However, now that I have tasted a chocolate considered artisanal, I can see why there is such a fuss. It is not only the rich, deep, dark taste that has won me over, but also the texture of the chocolate. This bar begged for a good cup of espresso.
Domori is an Italian brand which can be found, where else, at Eataly, one of my favorite haunts.
I have always been a little skeptical about all the wooohooo surrounding "artisanal Chocolate." However, now that I have tasted a chocolate considered artisanal, I can see why there is such a fuss. It is not only the rich, deep, dark taste that has won me over, but also the texture of the chocolate. This bar begged for a good cup of espresso.
Domori is an Italian brand which can be found, where else, at Eataly, one of my favorite haunts.
Wednesday, June 22, 2011
Theatre is Still Alive and Breathing in the Big City
Last night, the American Renaissance Theater Company's Spring Reading Series--2011 presented six readings--five one act plays, and the first act of a full-length work. The performances were, on the whole, pretty polished for staged readings, and expertly directed. The plays themselves were of varied subject matter, and thought provoking, while being entertaining. Not a polemic among them.
A well written one act play is like a short story, a single gem polished to perfection.
In spite of the difficulty, or maybe because of it, creative people will continue to find their way to New York for artistic support, sustenance, and success, as measured by individual standards. Bravo to every actor, writer, director, producer, lighting designer, choreographer, dancer, musician, etc. who helps keep the city's heart beating.
A well written one act play is like a short story, a single gem polished to perfection.
In spite of the difficulty, or maybe because of it, creative people will continue to find their way to New York for artistic support, sustenance, and success, as measured by individual standards. Bravo to every actor, writer, director, producer, lighting designer, choreographer, dancer, musician, etc. who helps keep the city's heart beating.
Saturday, June 18, 2011
L'Italia Meridionale--The South
L'Italia Meridionale consists of Abruzzo, Molise, Campania, Puglia, Basilicata e Calabria. With Sicily this region was called, "al Regno delle Due Sicilie," the kingdom of the two Sicilys.
Today's journey started with a slightly warm pyramid of Mozzarella di Bufalo di Campania, sitting in a pool of Olive Oil from Calabria, seasoned with salt and pepper. The chewy cheese was a revelation, so much better tasting than the cow's milk mozzarella produced in the U.S.
Orecchiette Alle Cime di Rapa was the pasta course. This former "peasant's dish" could not have been more satisfying. The Broccoli Rabe is cut into small pieces, blanched, and tossed with the cooked Orecchiette in a delightful sauce of olive oil, garlic, finely chopped anchovies, and a minced, hot chili pepper. The finished pasta is topped with toasted breadcrumbs and more olive oil. The Feudi di San Gregorio, Greco di Tufo 2009 from Campania was delicious.
Lidia's Pesce Spada all'Uso di Bagnara rounded off our meal. Swordfish steaks were covered with olive oil, lemon slices, and garlic; and then steamed in a dish, placed on a rack inside a roasting pan. Once out of the oven, the swordfish was showered with crumbled dried oregano and sprinkled with fresh parsley; and served on a warm Caponata. Much to our surprise a red wine from Puglia was served. The Castello Monaci Liante, Salice Salentino 2009 played perfectly with the hearty caponata. Neither the red wine, nor the caponata overwhelmed the swordfish. What a revelation--red wine with fish!
Today's journey started with a slightly warm pyramid of Mozzarella di Bufalo di Campania, sitting in a pool of Olive Oil from Calabria, seasoned with salt and pepper. The chewy cheese was a revelation, so much better tasting than the cow's milk mozzarella produced in the U.S.
Orecchiette Alle Cime di Rapa was the pasta course. This former "peasant's dish" could not have been more satisfying. The Broccoli Rabe is cut into small pieces, blanched, and tossed with the cooked Orecchiette in a delightful sauce of olive oil, garlic, finely chopped anchovies, and a minced, hot chili pepper. The finished pasta is topped with toasted breadcrumbs and more olive oil. The Feudi di San Gregorio, Greco di Tufo 2009 from Campania was delicious.
Lidia's Pesce Spada all'Uso di Bagnara rounded off our meal. Swordfish steaks were covered with olive oil, lemon slices, and garlic; and then steamed in a dish, placed on a rack inside a roasting pan. Once out of the oven, the swordfish was showered with crumbled dried oregano and sprinkled with fresh parsley; and served on a warm Caponata. Much to our surprise a red wine from Puglia was served. The Castello Monaci Liante, Salice Salentino 2009 played perfectly with the hearty caponata. Neither the red wine, nor the caponata overwhelmed the swordfish. What a revelation--red wine with fish!
From "Altitalia" to "Centritalia," heavy red sauces are not to be found.
A food trip to the central region of Italy included Toscana, Umbria, Marche e Lazio. We started with two salumi from the central region--Mortadella with pistachios and Salame Toscano, a sausage with black pepper and cubes of fat; and two salumi from the North--a slice of Coppa, a cured meat from the pork shoulder, and the ever popular Prosciutto di Parma. Complementing these meats were two sheep's milk cheeses, the firm Sfizo; and Cacio di Roma, a semi-firm cheese; a puddle of Amaretto-flavored Honey and a drizzle of La Mozza Olive Oil.
The pasta course was the prototypical Roman dish, "Spaghetti Cacio e Pepe." It could not have been tastier or more simple to prepare, since it was just a pound of freshly cooked dried Spaghetti tossed with at least a cup of grated Pecorino Romano and a two tablespoons of freshly ground Black Pepper. Served with a wonderful Fontana Candida, a Frascati Superiore 2009 from Lazio.
To complete this meal a simply roasted squab was served with a delicious bean stew, Fagioli all'Uccelletto--cannellini beans, olive oil, canned whole tomatoes, garlic, sage, rosemary, onion, and celery. A hearty red, La Mozza, Morellino di Scansano "I Perazzi," 2008 was enjoyed.
The pasta course was the prototypical Roman dish, "Spaghetti Cacio e Pepe." It could not have been tastier or more simple to prepare, since it was just a pound of freshly cooked dried Spaghetti tossed with at least a cup of grated Pecorino Romano and a two tablespoons of freshly ground Black Pepper. Served with a wonderful Fontana Candida, a Frascati Superiore 2009 from Lazio.
To complete this meal a simply roasted squab was served with a delicious bean stew, Fagioli all'Uccelletto--cannellini beans, olive oil, canned whole tomatoes, garlic, sage, rosemary, onion, and celery. A hearty red, La Mozza, Morellino di Scansano "I Perazzi," 2008 was enjoyed.
Saturday, June 11, 2011
Catalonia Transforms Paella
If you remember fighting your siblings for the crunchy rice at the bottom of the family rice pot, then you must visit Socarrat Paella Bar in Chelsea. The knowledgeable and welcoming staff will show you how to eat paella, saving the crunchy socarrat for the end of your meal.
Socarrat serves a fantastic Catalonian Paella Nero. This paella is cooked in squid ink; and is served with squid, scallops, shrimp and a mild white fish. A few strips of red pepper and pale green fava beans add color to this otherwise black and white dish. Every morsel is a delight.
A few tapas began this wonderful meal. Datiles Rellenos are dates stuffed with cheese and almonds and wrapped in bacon. Pan Tomaca--toast smeared with fresh tomatoes, olive oil, garlic and sherry vinegar--will be even better when sun-ripened, local tomatoes are available. Wanting a vegetable, the accommodating waitress mentioned that the chef would be happy to prepare a few Cubanelle peppers, which are sweet peppers from Catalonia. These three choices were a nice balance to the paella nero that followed.
If all Spaniards are as congenial as the ones working at Socarrat Paella Bar, Spain will continue to move up on the list of "must visit" countries, with Catalonia being the first stop.
Socarrat serves a fantastic Catalonian Paella Nero. This paella is cooked in squid ink; and is served with squid, scallops, shrimp and a mild white fish. A few strips of red pepper and pale green fava beans add color to this otherwise black and white dish. Every morsel is a delight.
A few tapas began this wonderful meal. Datiles Rellenos are dates stuffed with cheese and almonds and wrapped in bacon. Pan Tomaca--toast smeared with fresh tomatoes, olive oil, garlic and sherry vinegar--will be even better when sun-ripened, local tomatoes are available. Wanting a vegetable, the accommodating waitress mentioned that the chef would be happy to prepare a few Cubanelle peppers, which are sweet peppers from Catalonia. These three choices were a nice balance to the paella nero that followed.
If all Spaniards are as congenial as the ones working at Socarrat Paella Bar, Spain will continue to move up on the list of "must visit" countries, with Catalonia being the first stop.
Thursday, June 9, 2011
"It's Greek to Me!"
No one prepares fish as well as the Greeks. And no one on the UWS prepares it as well, and as reasonably priced, as Kefi. No wonder Michael Psilakis' lively Greek restaurant is often packed.
Start with the Warm Feta, Tomatoes, Capers, Anchovy, Peppers and Olive salad/spread/dip. It is served with toasted pita bread. When tomatoes are not in season, you'll find grape tomatoes in this savory meze. Take care not to stuff yourself with the quartet of Greek spreads--tzatziki, taramosalata, melintzanosalata and revithia, which is also a meze option.
The fish is simply prepared, but so fantastic. The Grilled Swordfish was cooked as ordered, rare; and served on a slightly al dente portion of fresh Broccoli Rabe. It was dressed with a little lemon and Greek oregano. The Pan Seared Striped Bass, while normally served with string beans, was served with asperagus, which are at their seasonal peak, and olives, capers and fingerling potatoes. There are also plenty of options for the non-fish eaters among us.
Save room for some yummy Greek dessert. As always the Greek Yoghurt and Honey are satisfying, but Galaktobouriko with Orange Spoon Fruit is even better, and not found on every Greek menu. The rice pudding is definitely on my list for my next visit to this gem.
Start with the Warm Feta, Tomatoes, Capers, Anchovy, Peppers and Olive salad/spread/dip. It is served with toasted pita bread. When tomatoes are not in season, you'll find grape tomatoes in this savory meze. Take care not to stuff yourself with the quartet of Greek spreads--tzatziki, taramosalata, melintzanosalata and revithia, which is also a meze option.
The fish is simply prepared, but so fantastic. The Grilled Swordfish was cooked as ordered, rare; and served on a slightly al dente portion of fresh Broccoli Rabe. It was dressed with a little lemon and Greek oregano. The Pan Seared Striped Bass, while normally served with string beans, was served with asperagus, which are at their seasonal peak, and olives, capers and fingerling potatoes. There are also plenty of options for the non-fish eaters among us.
Save room for some yummy Greek dessert. As always the Greek Yoghurt and Honey are satisfying, but Galaktobouriko with Orange Spoon Fruit is even better, and not found on every Greek menu. The rice pudding is definitely on my list for my next visit to this gem.
Monday, June 6, 2011
"Is It Fine Art? Does It Matter?"
This is the title of the current exhibit at The Pen and Brush, Inc. on West 10th Street in the Village. This exhibit showcases the work of over 70 women artists.
Why is this question being asked? Does "Fine Art" command more respect, higher prices, etc., than work that is not considered "Fine Art?" To whom does this matter most, to the collector, the investor, or the creator?
This exhibit reminded me of my prejudices vis-a-vis "Fiber Art." I still cannot appreciate it in the same way that I respond, positively or negatively to a painting, a print, a piece of sculpture or a photograph. Perhaps my vision is limited. I still think of textiles as "crafty." Have I been brainwashed by all those art history courses in college?
Why is this question being asked? Does "Fine Art" command more respect, higher prices, etc., than work that is not considered "Fine Art?" To whom does this matter most, to the collector, the investor, or the creator?
This exhibit reminded me of my prejudices vis-a-vis "Fiber Art." I still cannot appreciate it in the same way that I respond, positively or negatively to a painting, a print, a piece of sculpture or a photograph. Perhaps my vision is limited. I still think of textiles as "crafty." Have I been brainwashed by all those art history courses in college?
Sunday, June 5, 2011
Why do I wander?
Living and working on the UWS has introduced a bit of wanderlust to my life. That is why you find me roaming the streets and avenues all over the City, whenever possible. New York is an adventure. Isn't that why we choose to live here?
Street Fair Saved by a Lobster Roll!
Just as I was getting ready to walk on the other side of the street, to avoid all the usual suspects at yet another Sunday street fair (Mozzarepas, turkey legs, shish kebabs, and "French" crepes), I spotted a Boston Chowda stand, for the second Sunday in a row. Being brave and curious, I took the plunge and ordered a combination for $15. This buys you a Lobster Roll and a small cup of Clam Chowder. I was skeptical about the Lobster Roll. It looked a little too "mayonaise-y" to me, but much to my surprise it was filled with chunks of lobster meat from the claw, no filler. The roll is served on a modest bed of shredded lettuce inside a New England style bun. However, the bun was a bit much--large, ungrilled, etc. So, I decided to eat the lobster meat with a fork, and enjoyed every morsel.
My food buddy enjoyed the Clam Chowder which had a nice balance of clams and potatoes, and which was not the "gloppy" mess that often passes for New England Clam Chowder.
Kudos to the Boston Chowda stand!
My food buddy enjoyed the Clam Chowder which had a nice balance of clams and potatoes, and which was not the "gloppy" mess that often passes for New England Clam Chowder.
Kudos to the Boston Chowda stand!
Doughnut Plant "Uptown"!
Craving a Très Leches doughnut from the Doughnut Plant, but want to avoid a 3 train ride from the UWS? Take the #1 train to West 23rd Street where there is now an outpost of the world famous, LES, Doughnut Plant. Deliveries are received from the LES bakery every two hours! While you can find these doughnuts on the UWS, they are not as fresh tasting as the ones directly from the LES bakery and its Chelsea outpost.
This "uptown" location also has tables, chairs and a full range of hot beverages. Perfect for savouring these gems.
This "uptown" location also has tables, chairs and a full range of hot beverages. Perfect for savouring these gems.
Saturday, June 4, 2011
Piemonte's Agnolotti del Plin con Burro e Salvia
Tiny morsels of goodness, a specialty of Piemonte. Lidia's own recipe for these tiny egg pasta bites filled with ground veal. The recipe is simplicity in itself. For 6 as a primi.
2# Agnolotti del Plin (from Eataly, where else?)
8-10 T Butter
10 Fresh Sage Leaves
1 C grated Grana Padano
Prepare Agnolotti. Reserve 1 cups of pasta water. Drain pasta.
Melt butter, toast fresh sage leaves in the butter for a minute.
Add the cup of pasta water to the butter and sage; stir, simmer for 2 minutes, reducing the liquid by half.
Add drained agnolotti to pan, cook until pasta coated with sauce.
Remove sage leaves, add grated cheese and serve.
What could be simpler? Thank you Lidia
2# Agnolotti del Plin (from Eataly, where else?)
8-10 T Butter
10 Fresh Sage Leaves
1 C grated Grana Padano
Prepare Agnolotti. Reserve 1 cups of pasta water. Drain pasta.
Melt butter, toast fresh sage leaves in the butter for a minute.
Add the cup of pasta water to the butter and sage; stir, simmer for 2 minutes, reducing the liquid by half.
Add drained agnolotti to pan, cook until pasta coated with sauce.
Remove sage leaves, add grated cheese and serve.
What could be simpler? Thank you Lidia
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